Sheila's recipes were written by hand for her own use.
Please make your own adjustments.
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TINOLA CEBUANA
(a la Mike Nator of La Suerte Restaurant in Cebu)
Ingredients:
Fish cutlets - two regular sizes
Tomatoes - 2
Onion (Bisaya or the leafy variety, 3 stalks)
pepper leaves or long green ones
vetsin - 1/4 teaspoon
Soup Stock - 3 cups and salt to taste
Procedure:
Boil Soup Stock (manok or baboy)
Put in tomatoes, pepper, onion leaves and stalk
Boil a little then reduce heat to simmer
Add the fish cutlets
Add some lemon juice to taste
Cooking time: approximately 30 minutes
Option: Serve with a side of cut lemons.
Filet of Fish Hong-Kong Style
1 lb Rock Cod Filets
3 strips bacon
1 stalk green onions
1 stalk Chinese parsley
1 egg white
1 lb. cornstarch
SAUCE:
8 oz chicken broth
4 oz cream, half and half
1/2 teaspoon sugar
1/2 teaspoon salt
Pinch of pepper
2 tbsp cornstarch
Cut fish into strips 1X2 inches. Fry bacon until crisp and
crushable.
Cut onions and parsley into small pieces.
Mix fish and egg white and starch. Fry in deep fat at 350 degrees for about four
minutes.
Combine chicken broth, cream, salt, sugar and pepper. Add 2 tbsps. cornstarch.
Pour sauce over fish and then add crushed bacon, chopped onions and
parsley.
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